Food Technology Crossword

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Across
  1. 3. A small item of food placed onto or beside plated food to improve overall presentation.
  2. 5. A method of combining fat and dry ingredients by melting the fat. Frequently used in cake, biscuit and slice recipes.
  3. 10. usually done by spraying or brushing a pan with a small amount of fat or oil to prevent a food from sticking.
  4. 12. done in a wide, shallow pan using a small amount of fat or oil.
  5. 14. To incorporate fat into flour using the fingertips until the mixture resembles fine bread crumbs or comes together as a dough.
  6. 15. To place dry ingredients into a sieve to aerate, remove lumps and foreign bodies.
  7. 16. A term for organisation and early preparation of foods and equipment. (literally translating to ‘put in place’)
  8. 18. To combine butter (fat) and sugar until they are light and fluffy.
  9. 20. To heat a liquid so that it has large bubbles that rapidly burst on the surface.
  10. 21. To divide foods e.g. such as a egg yolk from its white.
  11. 23. To brush the surface of sweet or savory dishes to give a glossy surface or to assist in browning.
  12. 24. To finely cut strips/batons 3mm x 3mm x 40 mm matchsticks.
  13. 25. To evenly combine foods using a spoon.
  14. 26. To combine ingredients so that they join each other.
  15. 27. To cut into cubes 1cm x 1cm.
Down
  1. 1. A method of cooking foods in fat or oil at a high temperature.
  2. 2. To cut food finely with a sharp knife or a coarse grater.
  3. 4. To combine ingredients so they are evenly combined.
  4. 6. uses a deep saucepan or deep fryer that can hold a large volume of fat or oil.
  5. 7. cooking foods in a minimal amount of fat or oil at a high heat stirring constantly and quickly.
  6. 8. Resting dough in a warm place, allowing it to rise and double in size.
  7. 9. To combine whipped mixtures and other ingredients with a metal spoon or spatula whilst maintaining the air already incorporated.
  8. 11. To mix ingredients together.
  9. 12. Quickly frying food in a small amount of fat, to lightly brown.
  10. 13. To shape a flour or dough mixture by hand.
  11. 17. grains.
  12. 18. To roughly cut foods into small pieces.
  13. 19. To place food in a seasoned liquid to absorb flavors and to tenderize.
  14. 22. To combine flour and butter over a low heat to burst
  15. 23. A quick dry heat method of cooking where heat is directed at the food from above at a close proximity.
  16. 25. Cooks by dry heat in an oven. Baking is the method used for cooking cakes and biscuits.
  17. 26. To stir rapidly in a circular motion.